Directions:

To make the topping, place the almonds and sugar in a small bowl, and stir to mix well. Set aside.

Place the flour, cornmeal, sugar, and baking powder in a large bowl, and stir to mix well. Add the buttermilk, margarine, egg whites, and almond extract, and stir just until the dry ingredients are moistened. Fold in the cranberries.

Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle the topping over the batter, and bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.

Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.

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